Braised Chicken Thighs With Tomatoes and Smoked Paprika |
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Prep Time: 15 Minutes Cook Time: 155 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Cooking the thighs slowly produces fall-off-the-bone chicken. Serve with white rice or corn tortillas. From . Ingredients:
8 bone-in chicken thighs, skin removed |
1 1/2 teaspoons kosher salt, divided |
fresh coarse ground black pepper |
1 tablespoon olive oil |
2 large sweet onions, thinly sliced |
2 large carrots, sliced on the bias into 1/2-inch rounds |
2 garlic cloves, minced |
2 bay leaves |
1/4 cup dry sherry |
1 tablespoon spanish smoked paprika (or pimenton) |
1 1/2 teaspoons ground dried ancho chile powder |
1 teaspoon dried mexican oregano, crumbled |
1/4 teaspoon cayenne pepper |
1 (28 ounce) can peeled tomatoes with juice |
Directions:
1. Trim excess fat from chicken thighs and season with 1 teaspoon salt and pepper.
2. Heat oil in a Dutch oven or deep ovenproof skillet over medium-high heat. Add half the chicken and cook until golden brown, 4 to 5 minutes on each side. Transfer to a plate. Cook remaining chicken and transfer to plate. Combine onions and carrots in pan. Add remaining salt and sauté about 6 minutes. Add garlic, bay leaves and sherry; cook 2 minutes, scraping pan to loosen browned bits. Add paprika, chili powder, oregano and cayenne and stir until vegetables are coated with spices.
3. Preheat oven to 325°F.
4. Add tomatoes (using your fingers to break them up) and their juice and cook 2 minutes. Return chicken to pan; cover and bake 2 1/2 hours. Serves 4.
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